Red Bell Pepper Salad with Fresh Dill and Peas


Red bell pepper is a favorite these days. Recently, I learned that it has more vitamin C than an orange. It’s a great boost as a mid-day snack or lunch. For this recipe, I accent the red bell pepper’s sweetness with the lightness of fresh dill and then contrast it with savory olives and the bitterness and citrus-y flavors of a mustard lemon vinaigrette. Enjoy!

The glowing benefits of the red pepper:

  • is a great source of carotenoids, vitamin C, and vitamin E (antioxidants)
  • contains more than twice the amount of vitamin C that is found in the same serving size of oranges
  • has anti-cancer and anti-inflammatory benefits
  • protects vision
  • wards off arthritis
  • reduces cardiovascular disease, colon cancer and lung cancer

is used in traditional Chinese medicine as a natural treatment for blood circulation, indigestion, loss of appetite, swelling, frostbite, nausea, vomiting, and phlegm and toxicities

Red Pepper and Pea Salad

by Aylin @ GlowKitchen

Keywords: vegan vegetarian red pepper peas dill

Ingredients (Serves 1)

  • 1 large red bell pepper, diced
  • 1/2 cup canned peas, drained and rinsed
  • 5-6 black olives
  • Handful of dill, chopped
  • 1 tablespoon extra-virgin olive oil
  • Juice of half a lemon
  • 1/2 teaspoon mustard
  • Salt and pepper to taste


In a small bowl, whisk together the olive oil, lemon, mustard, and salt and pepper until evenly combined. In a separate salad bowl, combine all the other ingredients. Pour the vinaigrette atop and fold until thoroughly combined.




Bon Appetit!

xo Aylin



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